Spinach is rich in iron, vitamin A, and chlorophyll. According to Chinese dietary theory, it has a cooling, cleansing, thermal nature. Spinach also contains coenzyme Q10, which plays a crucial role in energy production. “[Coenzyme Q10] aids circulation, stimulates the immune system, increases tissue oxygenation, and has vital anti-aging effects” (Prescription for Nutritional Healing, Balch & Balch). Lately, I have been making my spinach Indian-style, which means cooked down in a lot of oil and spice! Yesterday, I made a heap of delicious spinach cooked on the stove top in coconut oil. Here is the run down:

In a large cast iron skillet, heat two tablespoons of virgin coconut oil. Once the oil is melted, start to add the washed spinach leaves. Careful not to ever let your cooking oil smoke. If that happens, the fatty acid chains have broken down; it’s no good for you. Toss out the oil and start again. On medium heat gradually add in the spinach, and stir. You will need more than you think, as spinach shrinks drastically when cooked. Add Bragg’s, cumin seeds, coriander, and this time I used a zingy Jamaican curry powder, which contained turmeric, ginger, and garlic among other spices. Cook on med-low for about 15 minutes. You know you’re done when the spinach is soft and dark green. You can also add a little olive oil and white wine or vinegar if your greens start looking dry. Great with rice or lentils, or eaten as is.